Grandmas Potato Dumplings Food

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GRANDMA HELEN'S POTATO DUMPLINGS



Grandma Helen's Potato Dumplings image

Here is another recipe that brings up fond memories of growing up and my grandma teaching me how to cook. I think about once a week she would make something that required sauerkraut and potato dumplings. I can remember standing on a chair at the stove watching and learning! The secret to her wonderful dumplings is the farina...

Provided by Lori Borgmann

Categories     Other Side Dishes

Number Of Ingredients 5

3 c cooked potatoes - riced or finely mashed
2 large whole eggs
1/3 c uncooked farina - aka cream of rice
1 Tbsp salt
2 c flour

Steps:

  • 1. First thing after you rice or finely mash your potatoes put them into the fridge. When the potatoes are cold, add the remaining ingredients. Mix in the order given above. Shape into small balls or drop by teaspoons full into a large pot of boiling water that has 1 teaspoon of salt added to it. Cover with a lid. When they come back to a boil stir to loosen them if some are stuck to the bottom. Replace lid and boil for 10 to 15 minutes. Test your dumplings by taking one out of water and cutting it in half. If the center is raw cook them a few minutes longer.
  • 2. Grandma traditionally served this with pork roast and sauerkraut. She also used pork chops, beef roast, beef tongue, roasted pig's ears, pig's feet, ox tail, etc. Grandma Helen's were and still are the best potato dumplings I have EVER tasted!

GRANDMA'S POTATO DUMPLINGS



Grandma's Potato Dumplings image

Don't be surprised if you make too many mashed potatoes on purpose. Day-old rolls and leftover spuds are scrumptious the second time around, turned into buttery potato dumplings. -Wendy Stenman, Germantown, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 4 servings.

Number Of Ingredients 8

2 day-old hard rolls
1/2 cup water
2 teaspoons canola oil
1/2 cup leftover mashed potatoes
1 large egg, lightly beaten
Dash ground nutmeg
1 to 2 tablespoons all-purpose flour
1/4 cup butter, cubed

Steps:

  • Tear rolls into 1/2-in. pieces; place in a 15x10x1-in. baking pan. Drizzle with water and squeeze dry., In a large skillet, heat oil over medium-high heat. Add torn rolls; cook and stir until lightly toasted, 1-2 minutes., In a small bowl, combine potatoes, egg, nutmeg and bread. Add enough flour to achieve a shaping consistency. With floured hands, shape mixture into 3-in. balls., Fill a Dutch oven two-thirds full with water; bring to a boil. Carefully add dumplings. Reduce heat; simmer, uncovered, until a toothpick inserted in center of dumplings comes out clean, 8-10 minutes. Meanwhile, in a small heavy saucepan, melt butter over medium heat. Heat until golden brown, 4-6 minutes. , Serve warm dumplings with butter.

Nutrition Facts : Calories 255 calories, Fat 17g fat (8g saturated fat), Cholesterol 84mg cholesterol, Sodium 322mg sodium, Carbohydrate 22g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.

GRANDMA'S POTATO DUMPLINGS



Grandma's Potato Dumplings image

My grandma made these. I have carried on the tradition. I always make more than we need--my family loves them sliced and fried with Thanksgiving leftovers. Serve with gravy. Originally submitted to ThanksgivingRecipe.com.

Provided by Marcia Kammann

Categories     Side Dish     Potato Side Dish Recipes

Time P1DT40m

Yield 10

Number Of Ingredients 6

4 large baking potatoes
6 eggs
1 teaspoon salt
2 cups all-purpose flour
3 slices square sandwich bread
2 tablespoons butter

Steps:

  • The day before, boil potatoes with the skins on until tender. Cook enough to make at least 6 cups cold riced potatoes. Peel the potatoes, and rice them. Refrigerate them until needed.
  • Brown 2 to 3 pieces of bread in butter for croutons. Cut into small pieces, and let cool.
  • Combine riced potatoes, 5 or 6 beaten eggs, salt, and flour. Add croutons, and mix together. The mixture should stick together. Too much flour will make them heavy.
  • Form into balls about the size of tennis balls. Drop into boiling water in a large pot. Cover and cook for 10 minutes. Serve immediately.

Nutrition Facts : Calories 236.4 calories, Carbohydrate 37.2 g, Cholesterol 117.7 mg, Fat 5.8 g, Fiber 2.6 g, Protein 8.6 g, SaturatedFat 2.5 g, Sodium 347.3 mg, Sugar 1.3 g

More about "grandmas potato dumplings food"

Sep 27, 2017 - I can still smell these dumplings cooking in my Grandma's kitchen. We come from a German background, so many of the meals I remember my Grandma making included meat and potatoes. True German staple foods. One of my favorite meals was her homemade dumplings. She always made them when she had leftover mashed . I also make chicken and dumplings …
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